Out-of-this-world cherries

Maurits van der Vooren

Milk chocolate cream

62 g egg yolk 
175 g milk 
150 g heavy cream 
50 g sugar 
250 g milk chocolate

Combine the egg yolk, milk, heavy cream and sugar in a thermo blender and heat to 84 degrees. As soon as the mixture has reached the desired temperature, add the chocolate, a little at a time, and blend until all the chocolate has dissolved. Pass the mixture through a sieve and allow to set in the refrigerator. When it is sufficiently firm, transfer the mixture to a piping bag.

Cherry ice cream

550 g Prestige cherries 
50 g glucose 
20 g invert sugar 
100 g sugar 
270 g water

Combine all ingredients in a thermo blender and heat to 100 degrees. Blend at full speed to fully purée the cherries. Next, pass the mixture through a sieve, transfer to a Pacojet pot and allow to set in the freezer until sufficiently hard. Blend the solidified mixture until smooth.

Cherry foam

300 g Prestige cherries 
50 g Monin cherry syrup 
50 g cherry liqueur 
15 g lime juice 
1 tbsp Cortina

Combine all ingredients in a thermo blender. Thoroughly purée the mixture, pass through a sieve and transfer to a siphon. Aerate with one charger and chill.

Cherry gel

250 g Prestige cherries 
50 g cherry liqueur 
3.6 g agar agar

Blend the cherries, together with the liqueur, in a thermo blender. Pass the mixture through a sieve. Next, transfer to a pan, add the agar agar and bring to the boil. Pour into a container and allow to set in the refrigerator. As soon as the mixture is sufficiently firm, blend until smooth in the thermo blender. Pass the mixture through a sieve and transfer to a piping bag.

Cherry crémeux

2.5 sheets gelatine 
128 g Prestige cherries 
75 g egg yolk 
50 g sugar 
65 g butter 
45 g mascarpone 
15 g Monin cherry syrup

Soak the gelatine. Purée the cherries in a thermo blender. Pass the cherries through a sieve and return to the thermo blender. Add the egg yolk and the sugar. Heat the mixture to 84 degrees. Next, add the soaked gelatine, butter and mascarpone. Make sure that everything is blended into a homogeneous mass and pour into the desired mould. Freeze in a shock freezer.

Almond mousse

120 g heavy cream 
7 sheets gelatine 
200 g milk 
80 g egg yolk 
100 g almond milk 
180 g almond pâté 
20 g cream powder 
100 g sugar 
25 g Amaretto

Beat the cream, but stop before peaks start to form. Soak the gelatine in water. Combine the remaining ingredients in a thermo blender and heat to 84 degrees. As soon as the mixture has reached the desired temperature, add the gelatine. Allow the mixture to cool to room temperature and carefully fold in the semi-thick cream.

Cherry cream

250 g Prestige cherries
50 g cherry liqueur
3.6 g agar agar
150 g mascarpone

Blend together the cherry gel and the mascarpone.

Garnish

Prestige cherries
Chocolate balls
BlinQ Blossom